Lemon Cake

It’s spring, so I just had to make something lemony!!

Here are some facts about this cake:

1) It’s the moistest cake I’ve ever made.

2) It’s hard to describe, other than it tastes good and has a weird texture.

3) It’s the kind of cake you want to keep eating, even if you’re not sure why.

 4) It’s really easy and fun to make, until you realize you don’t have lemons, the only yogurt you have is low fat, and the only flour you have is whole wheat. That’s when you get stressed out, but you continue with what you have.

I wish I could I just cut the top off and eat it all.

 5) It kills hand mixers right in the middle of mixing. (Well, at least that’s what you think, until your husband informs you that you popped a circuit, and the mixer is fine.)

I have no idea how I had the willpower to let the glaze dry before I cut it. I did make myself feel better by eating some glaze with a spoon, though. 🙂

 6) It’s lemony, so of course my husband doesn’t particularly like it. Or at least that’s what he said when he cut his third slice.

 So now that you’ve gotten to know the cake a little better—why don’t you try it for yourself? :)

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Lemon Cake (adapted from Barefoot Contessa)

• 1-1/2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plain low fat yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 1 teaspoons lemon extract
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup lemon juice (I used the kind in a bottle)

For the glaze

• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon extract, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients.

With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.

Pour the batter into a prepared loaf pan and bake  at 350 degrees for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

While the cake is baking, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Then carefully place on a baking rack over a sheet pan.

While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.